ZUCCHINI SPICE CAKE WITH BUTTERMILK GLAZE

I have a confession to make......

I start baking and trying out recipes for the holidays

beginning in the spring.

I may see a recipe that sounds good, but I want to ensure

that I have "the best of the best" when it comes to Autumn celebrations

and Christmas gatherings.

This Zucchini Spice Cake is one that may be on

the "save this" list!

I learned to make a good Buttermilk Glaze way back

in college days at Ole Miss.

My Home Economics teacher taught us some fabulous

recipes and entertaining tips....

among them the Buttermilk Glaze which is perfect for a variety of desserts!

ZUCCHINI SPICE CAKE

2 cups grated zucchini

3/4 cup butter, melted
1/4 cup milk

2 t. vanilla

3 eggs

1 1/3 cup sugar

2 3/4 cup flour

1 T. + 1/4 t baking powder

1 1/4 t. baking soda

1 t salt

2 t. cinnamon

1/4 t. nutmeg

1/8 t. ginger

Preheat oven to 350 degrees F.

In a stand mixer, blend sugar and melted butter.

Add eggs and vanilla and blend well.

Blend in the milk.

Now, add the grated zucchini and fold in the wet mixture.

Sift together dry ingredients in separate bowl.

While mixing at low speed, mix in the dry ingredients

a small amount at a time until all are incorporated.

Pour batter into a prepared bundt pan.

Bake at 350 degrees for30- 45 minutes until golden brown.

Allow to cool slightly before inverting onto serving platter.

THE BUTTERMILK GLAZE

1 cup sugar

1/2 t. baking soda

1/2 cup buttermilk

1/4 cup butter

1 T. light corn syrup

1 t. vanilla

Combine all ingredients is a small saucepan and allow

butter to melt slowly.

Bring mixture to a simmer, then a boil,

carefully stirring all the while.

Allow to simmer until thickened.

Cool slightly before serving over cake.

To create a more Spring/Summer sweet ending,
this cake lends itself beautifully paired with fresh strawberries.